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[BBC系列]：印度-寻找完美的咖喱India - In Search of the Perfect Curry-1080P高清迅雷网盘下载
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由里克·斯坦（Rick Stein）主持的旅行纪录片，由英国广播公司（BBC）在2013年出版-英语旁白Travel Documentary hosted by Rick Stein, published by BBC in 2013- English narration
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里克·斯坦因（Rick Stein）前往印度，探索该国的各种美食??。里克发现，英国人在加尔各答和金奈的许多菜肴中都以鱼类和海鲜的风味着称，在加尔各答和芥末中加芥末和罗望子罗望子调味，因此英国人的影响力仍然很强。他的灵感来自于用椰奶煮虾，并准备了他母亲的英式拉吉咖喱。[编辑]??Parsee咖喱鸡里克（Rick）探索孟买的大熔炉，寻找能使孟买鸭永生的炸弹。他还可以享受Parsee的款待，并了解他们对印度美食的贡献。在本地治里镇（Pondicherry）的更南边，他寻找完美的咖喱的方法是融合烹饪，因为当地居民用法国风味烹饪南印度菜肴。在沿海小镇Mamallapuram中，他发现可能是他吃过的最好的咖喱鱼！他烹饪着流行的Parsee鸡肉菜Sali Murgh和个人喜爱的Aloo Mattar。[编辑]??喀拉拉邦猪肉咖喱里克抵达泰米尔纳德邦（Tamil Nadu）的南部城镇马杜赖（Madurai）-寺庙之乡。在这里，他学习了寺庙烹饪的艺术，并完善了用手吃饭的技巧。他在充满香料的西高止山脉（West Ghats）到喀拉拉邦（Kerala）椰子之地进行公路旅行之前，对著名的南印度水鹿进行了采样。对于爱鱼的人来说，喀拉拉邦死水是终极的天堂，其海岸线对于香料之路的历史至关重要。里克（Rick）烹饪印度南部最受欢迎的甜点，payasam和传统的喀拉拉邦猪肉咖喱。??咖喱鸡肉库尔玛（Rick Korma）到达文化名城勒克瑙（Lucknow），该市被誉为印度乃至全世界的咖喱之都。他探索了前莫卧尔（Moghul）的据点，以寻找最好的鸡肉科尔玛，并了解制作完美普拉奥的复杂性。有人告诉他，勒克瑙（Lucknow）的食物是派对的终极美食，成千上万的参加聚会的人参加了印度主要的印度节日之一。在旁遮普邦的更北边，他观察了制作粗糖的古老过程，并被邀请作为客座法官来寻找旁遮普邦的新“明星厨师”。他从勒克瑙（Lucknow）煮出轻巧的点心，这种点心像空气一样轻盈，带有淡淡的藏红花，开心果和小豆蔻的味道，还有旁遮普风味的意大利芝士jalfrezi。??Biryani咖喱里克到达国王王国的拉贾斯坦邦。拉贾斯坦邦的大多数人是严重的食肉者，喜欢使用Junglee Maas这样的菜肴，将肉类，辣椒和香料完美地结合在一起，在狩猎时很容易获得-拉杰普特人和莫卧儿人最喜欢的消遣方式。这是一片宫殿和山顶要塞的土地，大部分为沙漠，与喜马al尔邦完全不同，坐落在喜马拉雅山西麓，一度被认为是众神的住所。由于其多山的地形，当地人倾向于以野菜，大米和豆干为食，这些食物很容易保存。里克（Rick）和当地贵族一起在自己的家乡举办聚会，并与达赖喇嘛（Dalai Lama）取得了观众。他为Birdani制作适合拉杰普特宴会和拉杰玛的宴会，??Chettinad Chicken curry里克（Rick）在马杜赖（Madurai）发现了一家五星级酒店，雇用当地家庭主妇烹制正宗的家常菜，并在这里品尝了Chettinad Chicken，Rick Stein travels India, exploring the different cuisines around the country.[edit] Prawn curry He starts his journey in Bengal and Tamil Nadu, the regions that began Britain's love affair with curry. Rick discovers that the British influence in Kolkata and Chennai remains strong as he enjoys the prominence of fish and seafood in many of their dishes, flavoured with mustard in Kolkata and tamarind in Chennai. He is inspired to cook prawns in coconut milk and prepares his mother's version of British Raj curry.[edit] Parsee Chicken curry Rick explores the melting pot that is Mumbai in search of the bombil, the fish that immortalised Bombay Duck. He also gets to enjoy Parsee hospitality and learn about their contribution to Indian cuisine. Further south in the town of Pondicherry his search for the perfect curry takes in fusion cooking as local residents cook up south Indian dishes with a French twist. In the coastal town of Mamallapuram he discovers what could possibly be the best fish curry he's ever had! He cooks the popular Parsee chicken dish Sali Murgh and a personal favourite Aloo Mattar.[edit] Keralan Pork curry Rick arrives in the southern town of Madurai in Tamil Nadu - the land of temples. Here he learns the art of temple cooking and perfects the knack of eating with his hands. He samples the famous south Indian sambar before taking a road trip across the spice laden Western Ghats to the land of coconuts, Kerala. For lovers of fish, the Keralan backwaters are the ultimate paradise and its coastline vital to the history of the spice route. Rick cooks south India's favourite dessert, payasam, and a traditional Keralan pork curry.[edit] Chicken Korma curry Rick arrives in the cultural city of Lucknow, reputed to be the curry capital of India and possibly the world. He explores this former Moghul stronghold in search for the best chicken korma and learns the complexities of making the perfect pulao. He is told that the food of Lucknow is the ultimate party food and joins thousands of partygoers as they enjoy one of India's major Hindu festivals. Further north in the Punjab, he observes the age-old process of making jaggery and is recruited as a guest judge to find Punjab's new 'Star Chef'. He cooks nimish from Lucknow, a dessert as light as air with hints of saffron, pistachios and cardamom and a Punjabi favourite, paneer jalfrezi.[edit] Biryani curry Rick arrives in the royal state of Rajasthan, the land of the kings. The majority of Rajasthanis are serious meat eaters with dishes like Junglee Maas, a perfect combination of meat, chillies and spices, easily accessible on game hunts - the favourite pastime of both the Rajputs and Moghuls. This is a land of palaces and hilltop forts, mostly desert and very different from the state of Himachal Pradesh, nestled on the foothills of the Western Himalayas and believed, at one time, to be the abode of the Gods. Due to its mountainous terrain the locals tend to enjoy a diet of wild herbs, rice and dried pulses - foods that can easily be preserved. Rick joins local nobility as they host a gathering in their home village and attains an audience with the Dalai Lama. He cooks a Biryani fit for a Rajput banquet and Rajma, a traditional bean dish from Himachal.[edit] Chettinad Chicken curry Rick discovers a five star hotel in Madurai employing local housewives for genuine home-cooked dishes and enjoys Chettinad Chicken, a dish inspired by spices brought back from both the east and the west by the local travelling merchants. He also meets India's first Masterchef winner in Lucknow to observe the making of Dum Machli, a sophisticated fish dish served at royal tables. Given the abundance of local produce and streetside markets, Rick is inspired to cook Thoran, a vibrant Keralan vegetable dish. Finally reaching the end of his journey around India, Rick hosts a small gathering of friends at his cooking bungalow to reveal the outcome of his search for the perfect curry.
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【技术参数】——
视频编码: x264 CABAC High@L4.1
比特率: CRF 19.5 (~3552Kbps)
Video 画面比例: 16:9
Video 分辨率: 1280x720
帧速率: 25 帧速率
音频编码: AAC-LC
音频比特率: 128 Kbps ABR 48KHz
Audio 声道数: 2
时长: 59mins
分集数: 6
体积: 1.54 GB (average)
来源: HDTV
编码: JungleBoy【Technical Specs】——
Video Codec: x264 CABAC High@L4.1
Video Bitrate: CRF 19.5 (~3552Kbps)
Video Aspect Ratio: 16:9
Video Resolution: 1280x720
Frame Rate: 25 FPS
Audio Codec: AAC-LC
Audio Bitrate: 128 Kbps ABR 48KHz
Audio Channels: 2
Run-Time: 59mins
Number of Parts: 6
Part Size: 1.54 GB (average)
Source: HDTV
Encoded by: JungleBoy
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发表于 2020-7-13 23:41:55
发表于 2020-9-5 16:59:14